In a food processor or blender, pulse together the shredded cheddar cheese, softened butter, salt, and garlic powder until well combined.

Add the flour and pulse again until the mixture resembles coarse sand.

Drizzle in the ice water, 1 tablespoon at a time, pulsing after each addition, until the dough begins to form a ball. Add more water if needed, but avoid overmixing.

Transfer the dough to a sheet of plastic wrap. Shape it into a disc, wrap it tightly, and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough to about ¼ inch thick.

Use a sharp knife or pizza cutter to cut the dough into small 1-inch squares. Use the tip of a toothpick or a chopstick to poke a hole in the center of each square.

Arrange the squares on the prepared baking sheet, leaving a little space between each cracker.

Bake for 12-15 minutes, or until the crackers are crisp and lightly golden around the edges.

Remove from the oven and let the crackers cool completely on the baking sheet. Repeat with the remaining dough. Enjoy!